Save Last summer, my neighbor brought over a container of this salad after I mentioned I was drowning in work lunches. I took one bite of that crunchy, gingery goodness and immediately asked for the recipe. Now it is my go-to whenever I need something that feels like a treat but still powers me through the afternoon.
I started making this for weekly meal prep after realizing restaurant takeout was draining my wallet. My husband actually asked if we could have it twice in one week, which never happens with salads. The ginger dressing somehow makes shredded chicken feel exciting again.
Ingredients
- Cooked shredded chicken breast: Rotisserie chicken works perfectly here if you want to save time on cooking
- Shelled edamame: These little soybeans add protein and a satisfying buttery bite that complements the crunch
- Green and red cabbage: Using both colors makes the salad gorgeous and the slight sweetness in red cabbage balances the tangy dressing
- Shredded carrots: They bring natural sweetness and keep their crunch even after sitting in dressing
- Rice vinegar: This provides the bright acid that cuts through the sesame oil without being too harsh
- Freshly grated ginger: Do not use the stuff in a jar, fresh ginger has a spicy warmth that wakes up the whole dish
- Toasted sesame oil: A little goes a long way, this is what gives the dressing that restaurant quality depth
Instructions
- Whisk together the ginger dressing:
- Combine rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, lime juice, and sriracha in a small bowl. Stir until the honey dissolves completely, then taste and adjust the salt or heat level.
- Combine all the vegetables and chicken:
- Pile the shredded chicken, edamame, both cabbages, carrots, green onions, and red bell pepper into your largest salad bowl.
- Toss everything with the dressing:
- Pour the dressing over the salad and use clean hands or tongs to toss until every piece is evenly coated. Let it sit for about 5 minutes so the cabbage softens slightly.
- Add the final crunch:
- Sprinkle the roasted cashews and toasted sesame seeds over the top right before serving to keep them crisp.
Save My sister in law requested this for her baby shower lunch and three people asked for the recipe before they even finished eating. It has that magical quality of feeling fancy enough for company but casual enough for a Tuesday night.
Make It Your Own
Sometimes I swap the chicken for baked tofu when I want a vegetarian version, and honestly, the ginger dressing is so flavorful that nobody misses the meat. You can also add sliced snap peas or radishes for extra crunch.
Serving Suggestions
This salad holds up beautifully next to grilled salmon or teriyaki chicken skewers if you want to make it a more substantial dinner. I have also served it in butter lettuce cups as an appetizer for summer parties.
Storage And Meal Prep
I pack the dressing in a small separate container and the salad stays fresh in the fridge for up to four days. The cabbage actually gets better as it marinates in those tangy flavors.
- Store nuts and seeds in a separate bag or small container
- Wait to add fresh herbs like cilantro until you are ready to eat
- Give everything a good toss before serving to redistribute the dressing
Save This is one of those rare recipes that never gets boring no matter how often I make it. Hope it becomes a regular in your rotation too.
Recipe Questions & Answers
- → Can I prepare this salad ahead of time?
Yes, you can prepare the components separately and store them in the refrigerator for up to 2 days. Keep the dressing in a sealed container and toss everything together just before serving to maintain crispness. The salad tastes best when flavors have had time to meld, so combining 15 minutes before eating is ideal.
- → How do I keep the vegetables crisp?
Store shredded vegetables and edamame in airtight containers with a paper towel to absorb excess moisture. Keep the dressing separate until you're ready to serve. If the salad sits for too long after dressing, vegetables may become soft—dress just before serving for maximum crunch.
- → What are good substitutes for chicken?
For vegetarian options, use extra edamame, baked tofu, or chickpeas for protein. Shrimp, turkey, or grilled fish also work wonderfully. Maintain the same amount of protein to keep the nutritional profile consistent.
- → Can I modify the ginger dressing?
Absolutely. Adjust ginger quantity based on preference—use less for subtle flavor or more for boldness. Replace honey with maple syrup or agave. Reduce or omit sriracha if heat isn't desired. Lime juice can be swapped for rice vinegar for tanginess variation.
- → Is this suitable for meal prep?
Yes, this salad is excellent for meal prep. Prepare components in separate containers and assemble when ready to eat. This prevents vegetables from becoming soggy. Dressing keeps refrigerated for 5 days, making this ideal for planning multiple meals ahead.
- → How do I make this gluten-free?
Replace regular soy sauce with tamari, which is naturally gluten-free. All other ingredients are inherently gluten-free. Always verify product labels for soy sauce and other processed items to ensure no hidden gluten.